Chicken Stir-Fry | MyPlate

Name: Chicken Stir-Fry | MyPlate
Ingredients: 2 tablespoons vegetable oil; 1/2 cup carrots, peeled, sliced thinly (or 1/2 can low-sodium carrots, about 8 ounces, drained); 1/2 cup celery, sliced thin; 1/4 cup onion, cut into strips; 1 green pepper, cut into strips; 1 tablespoon garlic, finely chopped; 1 tablespoon ginger, finely chopped (optional); 1 pound chicken, cooked, skin removed, sliced into strips; 1/2 teaspoon sugar; 3 tablespoons soy sauce, reduced sodium; 3 cups white rice, cooked (or brown rice)

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This stir-fry is delicious for lunch or dinner. It is very quick to fix. It may also be served over spaghetti, rotini, and other macaroni products.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myplate-prod.azureedge.us.

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Ingredients

2 tablespoons vegetable oil
1/2 cup carrots, peeled, sliced thinly (or 1/2 can low-sodium carrots, about 8 ounces, drained)
1/2 cup celery, sliced thin
1/4 cup onion, cut into strips
1 green pepper, cut into strips
1 tablespoon garlic, finely chopped
1 tablespoon ginger, finely chopped (optional)
1 pound chicken, cooked, skin removed, sliced into strips
1/2 teaspoon sugar
3 tablespoons soy sauce, reduced sodium
3 cups white rice, cooked (or brown rice)